Little Goat is chef Stephanie Izard’s follow-up to her always buzzing smash Girl & The Goat. Izard is the first woman to win “Top Chef.” She was named a James Beard Best Chef (Great Lakes, 2013) and one of Food & Wine magazine’s Best New Chefs (2011).
Little Goat’s Diner satisfies cravings from early morning breakfasts to late night snacks. Its menu showcases her unique, fun take on comfort foods, including brunch classics, finger foods, salads, burgers, sandwiches and entrees, accompanied by bread made in-house. With so much to choose from, The Chickpea Salad stands out as a favorite.
Little Goat’s Chickpea Salad
Yield: 4 servings
2 bunches or 8 cups kale
1 cup shredded carrots
1 cup celery, sliced thin
1 cup fennel, core removed and sliced very thin 1/2 cup radishes, sliced thin
1 cup cooked chickpeas
1/2 cup shredded or crumbled Parmesan cheese 1 1/2 cups lemon juice
1 cup The Chee*
1/2 cup extra virgin olive oil
For dressing: Whisk together lemon juice, The Chee and olive oil. Lightly salt and set aside.
Rinse kale and pull off of center rib. Slice kale width- wise into 1/2-inch strips.
Combine kale, carrots, celery, fennel, radishes, chickpeas and half of the Parmesan.
Dress salad and top with remaining Parmesan.
* The Chee is Izard’s take on a classic kimchi dressing from her sauce line The Flavor. It can be used as a go- to Asian spicy condiment and is intended to add an interesting spice to just about anything—mayo, veggie dip or even a marinade. If The Chee isn’t on hand, the home cook can substitute another kimchi base or Asian hot sauce.